#WHITE FLAKY FISH FULL#
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.Īs a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. Okay last bit of bragging about this fish (I promise!). It has been heralded as “the perfect fish for a changing world,” and was on the cover of TIME Magazine! Were anything you made for dinner ever a time cover model? It has also been awarded the Seafood Champion Award and Monterey Bay Aquarium SeafoodWatch® “Best Choice.” This Pecan Crusted Barramundi just takes a few minutes to make and has the perfect flaky center and crunchy exterior thanks to some deliciously crunchy pecans and panko. The quality has to be really high and sometimes it can be hit or miss with fish quality in your local grocery. Australis Barramundi for the win because the fish is actually hand cut, then flash frozen the same day. Oh did I just say grocery store? Yep, because it is totally available in most local stores!Īs a chef I would often have to make additional stops along the way to the specialty fishmonger to get fresh fish. Yep, sustainable! It’s high in high in omega-3’s, with just half the calories of salmon and non of the colorings or hormones or additives you’ll find in most salmon in the grocery store. Gone are the regular chicken tender meals and in are more flavorful options like this Pecan Crusted Barramundi we can all enjoy (random fun fact: If you cut chicken into dinosaur shapes you can convince your toddlers they’re eating dinosaur chicken).Īustralis Barramundi is the perfect choice for us because it’s delicious, healthy (we try to replace a meal a week with a healthier protein option like this!) and the best part? It’s sustainable! We’ve been trying to expand our mealtime options with them since they’re getting older. The thing I love about this Australis Barramundi (who were so kind as to sponsor this awesome post and delicious dinner we enjoyed last week!) is that it is the perfect non-fishy fish for people who may not have a ton of fish-eating experience (read: our curious little toddlers who initially gave it the side eye then proceeded to eat three portions a piece!). When cooking for us at home, we tend to stick to mild, flaky, white fish since everyone enjoys that (hooray for everyone eating the same food!).
Pecan Crusted Barramundi is a breeze to make with a mixture of pecans and panko, this flaky white fish shines with just a few minutes of prep!Ĭooking for clients, I am used to working with all types of fish, of varying degrees of difficulty and wildly varying costs (one of a private chef’s greatest joys…the grocery bill is on them!).
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